Coconut butter snack jar

A power-packed snack in a jar

Tags: keto/lchf, paleo, travel-friendly, gluten-free, dairy-free, vegetarian

I made this in preparation for a road trip; I tried a spoonful. Then another. And another. It was rich, satisfying and subtly sweet, just enough to hit the spot. I now make this every time I am traveling and don’t want to rely on complicated recipes or grab-and-go snack bars with added sweeteners.

This is a very very satisfying snack and can easily pass for dessert despite having no sweeteners, natural or artificial, added to it. It also comes together fairly quickly and has a very good shelf-life, making it an excellent travel snack.

Coconut butter snack jar

Ingredients

makes 8 serves (2 tablespoons per serve)

• 2 1/2 cups desiccated coconut
• 1/3 cup almonds
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 tablespoon pure vanilla extract
• a fat pinch sea salt

Directions

1. Toast the desiccated coconut on a medium flame, stirring continuously, until light brown. Set aside to cool.
2. Toast the almonds in the oven or on the stovetop until fragrant. Chop roughly.
3. Grind the toasted coconut, sea salt, cinnamon and vanilla in a mixer until smooth. The mixture will initially look gritty but will form a smooth paste after about 3–4 minutes.
4. Stir in the chopped almonds and chia seeds, pour into a jar and enjoy! The coconut butter will be runny right out of the mixer but will turn semi-solid once cooled.
5. Store at room temperature for upto a month.

Tip: Watch the coconut very closely while toasting. It can go from perfectly browned to burnt in seconds.

Nutritional information

per serving
Calories: 238.8 kcal
Fat: 23 g
Protein: 4.2 g
Net Carbs: 3.1 g

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